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Cauliflower Rice with Almonds, Currants and Mint

So we bit the bullet and bought a Thermomix TM5 for our kitchen! This is also the first time I have posted in over a year, and with a baby on the way and arriving in June (yay!) I thought a new “Thermomix” section on this blog will be a good way to catalogue all of the recipes that we try along our TM journey, from breakfast smoothies to baby purees, and so much more.

We received a basic cookbook with our purchase, and whilst it is a great resource for helping us figure out all the functions made available with this amazing machine, however the recipes are exactly that – basic. So we have already started adapting recipes for TM use, and the first one we tried was this Cauliflower “Couscous” from Cut the Carbs, bit Tori Haschka. This fabulous recipe is tasty, healthy and filling, and makes a great accompaniment for pretty much everything, and a great alternative to rice or potatoes.

♥ Soak the currants or raisins in the hot tea for 10-15 minutes until the have plumped. If you don’t have earl grey, use whatever you have in your pantry. English breakfast tea, in our case.

♥ Break up the cauliflower into large florets. In two batches, add the cauliflower into the bowl and chop for 4 seconds, speed 5.

♥ Fit the butterfly whisk into the bowl, add 2 tbsp of olive oil and season with salt. Slightly warm the cauliflower to remove the raw taste by cooking for 5 minutes, Varoma, Speed 1 REVERSE.

♥ Remove the cauliflower to cool in a large mixing or serving bowl. Add the currants, lemon juice and zest, chopped herbs and almonds. Stir to combine.

♥ To make the tahini yoghurt dressing, add all the ingredients and stir to combine.

Serve together cauliflower rice with the dressing as a side dish, with grilled meats or fish, or with a stew, curry or tagine. Whatever you want, really! We had ours this time with merguez sausages – yum.